Loading...
A delightful Kashmiri bread, soft and slightly chewy with a golden crust, traditionally sprinkled with sesame seeds. Resembling a bagel in shape, Tsochwor is a staple of Kashmiri breakfast, best enjoyed warm with a dollop of butter and a cup of sheer chai.
Activate the Yeast
Prepare and Knead the Dough
First Rise (Fermentation)
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
A delightful Kashmiri bread, soft and slightly chewy with a golden crust, traditionally sprinkled with sesame seeds. Resembling a bagel in shape, Tsochwor is a staple of Kashmiri breakfast, best enjoyed warm with a dollop of butter and a cup of sheer chai.
This kashmiri recipe takes 115 minutes to prepare and yields 4 servings. At 456.69 calories per serving with 11.29g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Tsochwor
Second Rise (Proofing)
Bake the Bread
Cool and Serve
Instead of sesame seeds, try poppy seeds (khus khus) for a different flavor and texture.
For a slightly healthier version, substitute 1/2 cup of maida with whole wheat flour (atta). Note that this will make the bread denser.
Add 1/2 teaspoon of nigella seeds (kalonji) to the dough along with the flour for a subtle, savory aroma.
Made from carbohydrates, Tsochwor provides a quick source of energy, making it a great breakfast option to start your day.
Sesame seeds are a good source of important minerals like copper, manganese, and calcium, which contribute to bone health and metabolic function.
One serving of Tsochwor, which is two pieces, contains approximately 450-480 calories. This is an estimate and can vary based on the exact ingredients and portion sizes used.
Tsochwor is a traditional bread enjoyed as part of a balanced meal. It's primarily made from refined flour (maida), which provides quick energy but is low in fiber. It's best consumed in moderation. For a healthier twist, you can try incorporating some whole wheat flour.
While they look similar, Tsochwor is a soft, baked bread. Traditional bagels, on the other hand, are boiled in water before being baked, which gives them a much chewier texture and a distinct, shiny crust.
Yes, you can prepare the dough and let it go through its first rise in the refrigerator overnight (for 8-12 hours). This slow fermentation can even enhance the flavor. Let it come to room temperature for about 30-45 minutes before shaping.
Tsochwor is traditionally served for breakfast with a generous dollop of butter and a cup of Kashmiri Noon Chai (salty pink tea). It also pairs wonderfully with jams or as a side with savory dishes.
This usually means the yeast is no longer active or the water was too hot or too cold. The ideal water temperature is between 105-115°F (40-46°C). If your yeast doesn't foam, it's best to discard it and start over with fresh yeast to ensure your bread rises properly.